INTERNATIONALSOUP

LAMB STEW : DELICIOUS TRINIDAD STYLE BEEF STEW

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Lamb Stew
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Nothing beats a warm lamb stew on a rainy day! This dish is a hearty, spiced but sweet one. A cosy meal that will get your family or guests wanting more.

Green seasoning is a blend of herbs from the Caribbean, blended and stored in the refrigerator, can be used as a marinade for meats, stews, curries, and rice dishes.

The lamb Stew recipes vary from household to household and from island to island. Check out my recipe below

Green seasoning ingredients

  • 1 small onion, chopped
  • 5-7 garlic cloves
  • 1 green bell pepper, chopped
  • A piece fresh ginger
  • 1 bunch spring onions, sliced
  • 1 bunch coriander
  • Some fresh thyme, leaves only
  • Small bunch fresh oregano, dried will work too
  • 1-2 scotch bonnet
  • 1/4 cup fresh lime juice, from about 3-4 limes
  • 1/4 cup red wine vinegar or white
  • Salt, to taste

DIRECTIONS :

Put all ingredients into a blender and grind until it becomes almost like a paste. Can leave in fridge up to two weeks!

Lamb Stew ingredients

  • 600g diced lamb
  • Vegetable oil
  • 3-5tbsp brown sugar
  • 2 potatoes, chopped
  • 3 carrots, chopped
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • Fresh thyme
  • Salt and pepper, to taste
  • A few spoons of green seasoning

Stew DIRECTIONS

Marinate lamb with green seasoning and leave in fridge over night.

Heat vegetable oil into a large pan, add brown sugar. Once melted put in seasoned lamb and let it brown. You have to stir regularly because sugar can burn easily.

Add a few cups of water and allow to cook for 45 minutes – 1hour with lid on. If meat begins to stick stir well and add more water.

Put in all veg and some more water and cook for another 30-45 minute’s or until cooked.

Serve with rice or dumplings!

Enjoy your Lamb Stew

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